Chocolate Covered Strawberry Jello Cookies
These jello cookies taste just like chocolate covered strawberries in soft, pretty-in-pink cookie form. Strawberry jello gives them a tart fruity flavor and a gorgeous color, while milk chocolate chips melt into every bite.
Servings 18 cookies
Calories 140kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup unsalted butter softened (1 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 egg lightly beaten, use half
- 1/2 teaspoon vanilla extract
- 4 tablespoons strawberry jello powder plus extra for rolling
- 1 pinch kosher salt
- 6 ounces milk chocolate chips about 1/2 bag
- red sanding sugar for rolling
Instructions
- Let the butter soften at room temperature. Crack the egg into a bowl and whisk, then measure out half. In a separate bowl, whisk together the flour, baking powder, and salt. Preheat the oven to 350F.
- In a large bowl, beat the softened butter with a hand mixer until fluffy. Add the granulated sugar and beat until fully incorporated and lighter in color, about 3 minutes.
- Beat in the vanilla and the half egg until combined.
- Add the flour mixture about 1/4 at a time, beating until it forms a dough.
- Add the strawberry jello powder and knead it in the bowl until the dough is evenly pink.
- Knead the milk chocolate chips into the dough by hand.
- Place the dough in the fridge for about 10 minutes so it firms up before baking.
- On a plate, mix a couple teaspoons of red sanding sugar with the same amount of dried jello. Pinch off dough and roll into 1 1/2 inch balls, then roll each in the sugar mixture and place on a greased baking sheet.
- Flatten each ball with the flat bottom of a bowl to about 1/2 inch thick. Bake for 8 to 10 minutes, checking at 8, until just set.
- Let the cookies sit on the sheet for 2 minutes, then move them to a wire rack to cool completely.
Notes
- Let the butter soften fully at room temperature for the fluffiest, easiest-to-mix dough.
- This is a half batch that makes about 18 cookies; double everything for a full batch.
- Chill the dough for 10 minutes before baking so the cookies hold their shape.
- Roll the dough balls in a mix of red sanding sugar and a little extra jello powder for sparkle and extra strawberry flavor.
- Pull them at 8 to 10 minutes; they should look just set, not browned, for a soft center.
Nutrition
Calories: 140kcal